Wild fermentation : the flavor, nutrition, and craft of live-culture foods /
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
White River Junction, Vermont :
Chelsea Green Publishing,
[2016]
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| Edition: | Revised and updated edition. |
| Subjects: |
Table of Contents:
- Cultural context: the making of a fermentation fetish
- Cultural rehabilitation: the many benefits of fermented foods
- Cultural theory: human beings and the phenomenon of fermentation
- Cultural homogenization: standardization, uniformity, and mass production
- Cultural manipulation: a do-it-yourself guide
- Vegetable ferments
- Lightly fermented beverages
- Dairy ferments (and vegan alternatives)
- Grain ferments (porridges, soft drinks, soups, flatbreads, and breads)
- Bean ferments
- Wines (including mead, cider, and other alcoholic beverages made from simple sugars)
- Beers
- Vinegars
- Cultural reincarnation: fermentation in the cycles of life, soil fertility, and social change.